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- Dish type
- Chocolate mousse
Try this delicious chocolate mousse, which happens to be egg free! Ideal if you are allergic to eggs or on an egg free diet for any reason. Enjoy this beautiful dessert!
4 people made this
- 250ml whipping cream, refrigerated
- 150g plain chocolate
MethodPrep:15min ›Extra time:30min chilling › Ready in:45min
- Place the bowl of your food processor (or a regular mixing bowl) in the freezer for about 15 minutes to chill.
- Meanwhile, melt chocolate in the microwave in a small bowl with a bit of water. Allow to cool slightly.
- Pour chilled whipping cream into the chilled bowl from the freezer. Using a mixer, whip the chilled cream.
- Add melted chocolate to whipped cream, gradually, and whip for a few more minutes. Spoon into serving dishes, then cover and chill for at least 30 minutes before serving.
You can make this mousse up to a day in advance for a dinner party. You can also use milk chocolate instead, or a combination of milk and plain.
Reviews & ratingsAverage global rating:(1)
Egg free quark chocolate mousse recipe
Usually making chocolate mousse involves folding whisked egg whites into a chocolatey custard type mix and if I’m honest, it’s not something I do very often.
When you can get a chocolate dessert that looks as good as the one above, why would you bother?
Quark is one of those ingredients you hear about but can rarely find in the supermarket.
You think you’re going to find it amongst the cream or yogurt but it tends to be sold alongside the cheese. Previously I’ve only seen plain varieties so I was interested to hear that the Lake District Dairy Company had brought out some quarks under their own label with vanilla or lemon flavours too.
It comes in 300g tubs and keeps in the fridge for a similar length of time to buttermilk. You can use it in a similar manner to fromage frais but it has a creamier texture. Quark is naturally fat free which is surprising since it looks the same colour as full fat cream. It’s far less rich though!
Having been sent a couple of tubs to try out I was awash with serving suggestion ideas and have not yet even begun to cook with it.
This quark chocolate mousse couldn’t be easier, simply fold cooled molten chocolate into it until evenly coloured. I made this batch up with 50/50 ratio but it was surprisingly dense so I reckon you could get away with 30/70 chocolate to quark for a lighter results.
It’s that easy. There are no eggs, no added sugar. Nothing else.
Well okay you could ring the changes with some orange zest or maybe some cinnamon. But it’s really very easy, mix molten chocolate and quark together. This is what you get.
This is one of four recipes I’m publishing this week using Quark, a naturally fat free dairy product. Come back and see the others over the next few days!
Eggless Chocolate Mousse
Made with semi sweet chocolate chips, organic whipped cream and just a touch of cinnamon (which gives it the flavor of good Mexican chocolate), not only is this chocolate mousse creamy, light and totally decadent, it&rsquos one of the easiest desserts I&rsquove ever made.
As the name states, what really sets this Eggless Chocolate Mousse apart is the fact that there are no eggs in it. For many kids with food allergies, finding tasty, egg-free desserts can be a challenge. I had actually first made a few batches of this mousse recipe using eggs and by experimenting a bit, I realized that by using a bit more whipped cream, the need for eggs as a thickener all but disappeared.
Requiring only 5 simple ingredients that you probably already have in your kitchen, this is a dessert that you can make a few days in advance and is perfect for an after dinner treat or if you have to serve a crowd.
As evidenced by the pictures those lofty peaks look just like chocolate clouds. Topped with whipped cream clouds. That's one seriously delicious cloud formation.
And again, I can't overstate the ease factor associated with this one. In fact it's so simple to make, you'll want to do it just to impress whoever you're making for. It's a great way to make Mother's Day extra special by making Mom a unique and luxurious treat she will remember for years to come. That being said, it makes as big an impression any day of the year you decide to make it.
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Easy Egg Free Desserts : Chocolate Mousse – 2 Easy Recipes | Dairy-Free, Egg-Free
Chocolate mousse is light, fluffy, lusciously smooth, and intensely chocolaty. It’s so simple yet elegant and indulgent.
In French, the word “mousse” means foam and it’s an apt description of this dessert – light and airy. According to French chefs, the perfect rendition of chocolate mousse is based in its simplicity. This vegan chocolate mousse has just a short list of ingredients and can be made two ways – with aquafaba or with coconut cream (or the blend of the two).
Hand mixer: https://nutritionrefined.com/hand-mixer
Mixing bowls: https://nutritionrefined.com/mixing-bowls
Cutting board: https://nutritionrefined.com/cutting-board
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3 Ingredient Chocolate Mousse (Dairy & Egg Free)
Do you prefer going out to eat or staying in? I love both. Sure it’s nice to be waited on, and no clean up is always a good thing, but sometimes you just want something exactly the way you want it. And eating at home can definitely allow for that. You can make your favourite things, just the way you want, without worrying about what hidden allergens may sneak in.
One area that restaurants often trump home cooking is in the dessert department. Sometimes you just need an indulgent splurge, something sweet, decadent, and sinfully good at the end of your meal. For anyone who’s ever tried, finding a dairy/egg/gluten-free dessert (besides fruit) is tough, especially in restaurants. The other night, after we opted to stay in for dinner, I whipped up this decadent chocolate mousse and it was totally the best part of our meal.
I came across this recipe on Pinterest called ingredient chocolate mousse in 5 minutes’ and felt that it might be the right combination for me to tinker with, to create something dairy/egg/gluten-free yet still delicious. (PS follow me on Pinterest here – I am seriously addicted).
I’ve made traditional chocolate mousse many times before and have always found the step of whipping the egg whites to be so fussy. My version here is a combo of chocolate chips, coconut milk, and soy milk and was ready in about 8 minutes. Not bad right? The end result is a mousse with a texture that’s rich and creamy. While this version isn’t as airy and fluffy as a traditional mousse, it’s just as indulgent and satisfying. The canned coconut milk creates a rich creaminess and the soy milk helps lighten up the texture.
This recipe involves two steps: 1) melt chocolate, 2) mix in coconut and soy milk with a hand mixer. You can make just before serving or make ahead and chill in the fridge. A little shredded coconut on top makes for a pretty garnish, but is totally optional. If you’re a hardcore coconut lover, mix in some shredded coconut right into the mousse.
This was so delicious that I will be making it over and over again forever and ever. We served this to a couple of friends the other night and lets just say that one of our guests licked the bowl clean. Literally. What a sweet compliment.
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Genius Two Ingredient Chocolate Mousse (egg-free)
This chocolate mousse is simply genius. I’ve kept it a secret for years because it’s so darn easy and so delicious that it’s ridiculous. It only takes 2 ingredients and 5 minutes to make, it’s egg-free, gelatin-free, you don’t need a double boiler or water bath. Anybody can make it.
It’s the best I’ve ever had – I even prefer it to real mousse au chocolate with eggs and whipped egg whites. You know, the fancy French stuff.
This chocolate mousse makes a perfect hostess gift or a great and easy-to-make dessert to bring to a potluck or an evening with friends. It also makes a great dessert for fancier dinners with fancy guests. Not, that we wouldn’t be fancy. But honestly, spooning this extremely creamy, airy and soft chocolate mousse right out of the jar in front of the TV will give you satisfaction too.
To reveal the secret: I make this quick 2-ingredient chocolate mousse with chocolate and whipping cream. I usually use semi-sweet chocolate chips containing around 55-60 % cocoa. Also, I prefer chocolate chips to chopped up chocolate simply for the fact that I don’t have to chop the chocolate myself, a messy work that I just don’t care much for.
Feel free to use chocolate with a higher cocoa content for a more chocolaty and earthy version. Or, if you don’t have one on hand, sieve ½ to 1 tablespoon of unsweetened cocoa powder into the melted chocolate and stir well (be careful, it clumps easily).
A pinch of salt, cardamom powder, or ground pink pepper make a great addition to this super-genius and simple chocolate mousse. However, it’s amazing all by itself too, without any further additions.
The recipe makes about one cup (240 ml) of chocolate mousse. I would say that’s enough for 2 to 3 persons. However, I could easily eat it all by myself without any problem. So double the recipe if you want to make sure that it’s enough for everybody. I’m sure, your guests will ask for seconds.
An optional garnish of crushed almond-flavored cookies adds an extra touch to this classic French dessert. Serve in crystal glasses. The mousse needs at least 4 hours' chilling time it can be made 12 hours in advance.
Servings: 6 to 8
In a large stainless-steel bowl set over a saucepan of gently boiling water, melt the chocolate, stirring just until smooth. Set aside to cool slightly.
In a separate bowl, use an electric mixer or a stand mixer fitted with a whisk attachment to beat the egg whites and salt until soft peaks form. Add the sugar, 1 tablespoon at a time, and beat until the whites form a satiny, soft-peaked meringue, about 1 full minute. Set aside.
In a separate bowl, whip the cream until soft peaks form.
To assemble, whisk one-third of the whipped cream into the chocolate to lighten it, then fold the rest of the cream into the lightened chocolate until well combined. Fold the meringue into the lightened chocolate mixture until well incorporated be careful not to overmix. Cover and refrigerate for at least 4 hours and preferably overnight.
To serve, spoon egg-shaped mounds of the mousse into 6 to 8 crystal glasses. Let the mousses come to room temperature for about 15 to 30 minutes before serving. Top with crushed amaretti cookies, if desired.